Instant Pot Cilantro Lime Chicken Burrito Bowl by Oh Sweet Basil!

Instant Pot Cilantro Lime Chicken Burrito Bowl

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 -6

A cilantro lime rice, flavorful Mexican chicken and delicious toppings for a quick and easy dinner!

Equipment

• Instant Pot

Ingredients

Bowls

• 2 Boneless Skinless Chicken Breasts, chopped
• 1 Tablespoon Oil
• 1 1/2 Teaspoons Cumin
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Chili Powder
• 1 Clove Garlic Minced
• 1 Cup White Rice
• 2 1/4 Cups Chicken Broth
• 4 ounce Diced Green Chiles
• 1/3 Cup Chopped Cilantro
• Zest of a Lime
• Juice of a Lime
• 1 Can Pinto Beans Drained
• 1 Cup Colby Jack Cheese Shredded

Toppings

• Chopped Tomatoes
• Chopped Avocados
• Jalapeno sliced
• Cheese
• Salsa
• Sour Cream

Instructions

• Heat an instant pot to the saute high mode. Add the oil.
• Mix all of the seasonings together and toss with the chopped chicken until well coated.
• Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.
• Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.
• Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.
• Allow a natural release for 2 minutes then quick release.
• Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
• Serve with toppings and enjoy!

Nutrition Facts

Instant Pot Cilantro Lime Chicken Burrito Bowl

Amount Per Serving (1 bowl)

Calories 353Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Polyunsaturated Fat 9g

Cholesterol 60mg20%

Sodium 960mg42%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 4g4%

Protein 25g50%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Over 500 Family Dinner Recipes Ideas

Cuisine: Mexican

Versatile Meal

I mentioned at the beginning that the meat can be swapped out for whatever you have in the fridge/freezer and the toppings are totally up to you. I’ve done this same recipe with ground beef, steak and pork and it has always turned out amazing. I have also changed the pinto beans to black beans…yes please! Do what your family will love!

Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing

4.06 FROM 18 VOTES

Prep Time: 2 minutes

Total Time: 2 minutes

Servings: 15

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Looking for a Cafe Rio copycat recipe that wont take all day to make and tastes like the real thing? Try cafe rio creamy tomatillo cilantro ranch dressing!

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Ingredients

• 1 Jalapeno
• 1 Clove Garlic
• 1 Tomatillo
• 1 Handful cilantro
• 1 lime juiced
• 1 cup milk
• 1 cup mayonnaise
• 1 Package dry ranch dressing packet

Cafe Rio Tomatillo Ranch dressing

Instructions

• Place all ingredients except the mayonnaise into the blender and blend until smooth.
• Whisk in the mayo and place in the fridge.

Nutrition Facts

Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing

Amount Per Serving (1 g)

Calories 115Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 10g

Cholesterol 8mg3%

Sodium 112mg5%

Carbohydrates 2g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Sweet Basil

Course: 50+ Homemade Condiment Recipes

Keyword: dressing, ranch, salad, salad dressing

© 2020 OH, SWEET BASIL

The Easiest Herbed Focaccia Bread by Oh Sweet Basil

Susan makes this (I need to try to make it)

https://ohsweetbasil.com/the-easiest-herbed-focaccia-bread/

The Easiest Herbed Focaccia Bread

Prep Time: 10 minutes

Cook Time: 22 minutes

Rise Time: 10 hours

Total Time: 10 hours 32 minutes

Servings: 10

This Easy Herbed Focaccia Bread such a simple bread recipe to make, but the flavor is outstanding! This bread is light and airy, with a yummy olive oil saltiness and those fresh herbs bring the whole loaf to life.

Ingredients

• 2 Cups Bread Flour (or all-purpose)
• 1 Teaspoon Kosher Salt
• 1 Cup Warm Watere
• 1 1/8 Teaspoon Instant Yeast
• 1/2 Teaspoon Granulated Sugar
• Olive Oil
• 1 Teaspoon Fresh Rosemary , chopped (or 1/2 teaspoon dried)*
• 1 Teaspoon Fresh Parsley , chopped (or 1/2 teaspoon dried)*
• 1/2 Teaspoon Fresh Thyme leaves , chopped (or 1/4 teaspoon dried)*
• Maldon Flaked Sea Salt

Instructions

• In a glass bowl, add the flour and salt. Mix to combine.
• In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
• Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
• Remove the bowl from the fridge.
• In an 8-inch round cake pan, drizzle oil oil and place the dough in the center, tucking ends under.
• Cover with plastic wrap and allow to rise 2 hours.
• Heat the oven to 450ºF.
• Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
• Sprinkle with herbs and salt.
• Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.

Notes

• *If you don't have fresh herbs you can use the dry herbs as stated above or just sprinkle with Italian Seasoning.
• Activated yeast should bubble and foam up within a few minutes if your yeast is good.

Nutrition Facts

The Easiest Herbed Focaccia Bread

Amount Per Serving (1 g)

Calories 101

% Daily Value*

Sodium 271mg12%

Carbohydrates 20g7%

Fiber 1g4%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie

Meatball Parmesan Bake (to try)

5 from 7 votes

Meatball Parmesan Bake

This hearty meatball Parmesan bake combines homemade meatballs, marinara, and Italian cheeses in one skillet or pan. Perfect for subs, pasta, and more!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: 4 -6 servings

Calories: 645kcal

Author: The Chunky Chef

Ingredients

MEATBALLS

• 1/2 lb ground pork
• 1/2 lb ground beef
• 1/2 lb ground veal
• 6 cloves garlic minced
• 1 cup Italian breadcrumbs
• 1/2 cup milk
• 1/2 cup shredded Asiago cheese
• 1/2 cup shredded Parmesan cheese
• Handful of fresh parsley chopped
• 2 eggs
• salt and pepper to taste

CASSEROLE

• 1-2 jars of marinara sauce of your choice
• 1 - 1 1/2 cups shredded Italian blend cheese or shredded mozzarella
• Drizzle of olive oil
• 1/2 tsp Italian seasoning
• Fresh basil minced (for garnish)
• Fresh parsley minced (for garnish)

Instructions

MAKE THE MEATBALLS

• Preheat oven to 400 degrees F. Line an oven safe skillet with foil and set aside.
• In a small mixing bowl, mix breadcrumbs and milk. Set aside.
• Mix ground meats, garlic, breadcrumb mixture, Asiago and Parmesan cheese, parsley, eggs, salt and pepper, by hand until just combined, being careful not to over-mix.
• Use a small cookie scoop and form ping pong ball sized meatballs.
• Spray prepared foil-lined skillet with cooking spray and place formed meatballs on the foil.
• Bake for 20 minutes.

MAKE THE CASSEROLE

• Lower oven temperature to 375 degrees F.
• Place meatballs on a plate and remove foil from skillet.
• Pour about 1/2 cup marinara sauce in the bottom of the skillet and spread to cover.
• Place meatballs in skillet in a single layer.
• Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses over the top, so all the meatballs are covered in cheese.
• Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.
• Cover skillet with another piece of foil and bake for 20 minutes.
• Remove foil and bake, uncovered, for another 20 minutes.
• If desired, broil the dish for a minute or two after baking.
• Garnish with fresh basil and parsley if desired.

Notes

If you prefer not to use ground veal, substitute it with an equal amount of additional ground beef or pork.

Recipe adapted from Hugs and Cookies

Nutrition

Calories: 645kcal | Carbohydrates: 24g | Protein: 47g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 229mg | Sodium: 964mg | Potassium: 675mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 2.6mg | Calcium: 436mg | Iron: 4.3mg

https://www.thechunkychef.com/meatball-parmesan-bake/?omhide=true

Egg White Muffins

** to try

Freezer-Friendly Egg White Muffins

 PREP: 10 MINUTES

 

 COOK: 25 MINUTES

 

 YIELD: 12 MUFFINS

INGREDIENTS

• 2 1/2 cups egg whites
• 1 cup chopped fresh spinach
• 1/2 cup quartered cherry tomatoes
• 1/2 cup diced mushrooms
• 1/4 cup shredded cheddar cheese
• 1 Tablespoon chopped fresh chives
• 1/2 cup diced avocado

INSTRUCTIONS

Preheat the oven to 350°F. Grease a muffin pan with cooking spray.

In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, cheese, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.

Bake the muffins for 20 to 25 minutes, or until the egg whites are fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan before using a knife to loosen the muffins from the cups.

Top each muffin with diced avocado and serve immediately or if freezing, transfer the fully cooled muffins to a sealable plastic bag and store them in the freezer. To re-heat: microwave the muffins for 45 seconds or until thawed then top them with the avocado and serve.

Crockpot Roasted Herbed Chicken (allison hollinger)

Whole Roasted Chicken

Chicken & Turkey Recipes

** she uses potatoes (3 c. sliced and some baby potatoes cut in half)

- can put potatoes and carrots in half way through if like firmer

Crockpot Roasted Herbed Chicken

Ingredients:
1 (5lb) whole chicken, giblets removed
1 large yellow onion, cut into wedges
4 carrots, peeled and chopped  (about 2 inch chunks, hardy chunks) 
2 tsp Herbes de Provence or mixture of your favorite dried herbs
1.5 tsp sea salt
1 tsp garlic powder
2 tsp extra virgin olive oil
few sprigs of fresh thyme or rosemary, optional

Directions:
1. In a small bowl combine spices with salt and fresh rosemary. Set aside.
2. In your crockpot, place onion and carrots in a single layer. Drizzle 1 tsp oil over the top and sprinkle 2 tsp of spice mixture.  (1/2 tsp sea salt, fresh rosemary 2 sprigs)
3. Place chicken in a large bowl. Drizzle with 1 tsp oil and season with remaining spice blend.  (1.5 tsp sea salt, 1 tsp galic powder, 2 tsp herbes de provence).  PLACE A COUPLE SPRIGS ROSEMARY ON TOP OF CHICKEN or THYME
4. Cover and cook on low for 6-6 1/2hrs or until chicken is cooked through and juices run clear. (hers takes 6 hours.  drumsticks should basically fall off bone, juices run clear, thermometer read 165 or more)